Foie gras in salt

Ingredients:

Fresh duck foie gras (approx. 400-500 g)

Approx. 2 kg coarse salt

Pepper

4 spices

Recipe:

• Gently remove the nerves from the liver (at room temperature)
• Put salt in a tin
• Place liver on top
• Cover with salt
• Refrigerate for 5 or 6 hours
• Remove liver from salt
• Remove excess with a fine cloth
• Pepper generously and sprinkle with 4 spices according to taste
• Wrap the seasoned liver in several layers of cling film into a tight sausage shape
• Place in a cool place (4 to 5°) for 3 days.
• Your liver is ready to eat
• Remove cling film, slice liver
• Serve with a slice of toasted farmhouse bread, a spoonful of fig jam and/or a spoonful of onion jam or Domaine red grape jelly.

Tip: Liver keeps well in the freezer